Tag: buffet

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Old Fashioned Peanut Butter Cookies

When was the last time you had old-fashioned peanut butter cookies? They’re a tried and true crowd-pleaser…just like Grandma used to make!

Old Fashioned Peanut Butter Cookiesd

Old Fashioned Peanut Butter Cookies

Print Recipe Pin Recipe
Course Dessert
Servings 1 cookie
Calories 100 kcal

Ingredients
  

  • ½ cup vegetable shortening
  • ¾ cup creamy peanut butter
  • 1¼ cup brown sugar
  • 3 tbsp milk
  • 1 tbsp vanilla
  • 1 egg
  • 1¾ cup flour
  • ¾ tsp salt
  • ¾ tsp baking soda

Instructions
 

  • Preheat the oven to 375℉.
  • Cream shortening, peanut butter and brown sugar until well combined and fluffy. Add milk, vanilla and egg. Mix just until combined.
  • In a separate bowl, mix flour, salt and baking soda. Add to the creamed mixture and stir to combine.
  • Drop by heaping teaspoonfuls 2 inches apart on an ungreased cookie sheet. Dip a fork in sugar and press lightly twice on one cookie, flattening it slightly to create a crisscross pattern. Repeat for each cookie.
  • Bake for 7-8 minutes until set and just beginning to brown on the edges. Do not overbake, as cookies will continue to cook on the hot cookie sheet after removing them from the oven.
  • Allow cookies to rest on the cookie sheet for 2 minutes and then remove to a cooling rack.
  • Yield: 3 dozen cookies
  • Hack: Store cookies in a tightly sealed container at room temperature for up to 5 days.
  • Hack: Cookies can be frozen for up to 3 months. Place cookies on a cookie sheet lined with parchment paper and place them in the freezer until completely frozen. Remove to a sealable freezer bag and place in a freezer-safe container. To thaw, remove the desired number of cookies from the bag and place them on a paper towel-lined plate. Allow to thaw completely before serving.
Keyword buffet, childrens recipes, cookies, cooking video, dessert, homemade cookies, instructional video, Lily Rose Kindergarten Cook, old fashioned, peanut butter, picnic food, vegetable shortening

For more from Lily and her friends, subscribe to her YouTube Page.  Don’t forget to like your favorite videos!

Do you love peanut butter?  Try sesame peanut butter noodles!  They’re spicy, nutritious and super easy to prepare!

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Beefy French Dip Casserole

This French dip casserole is a beefy, cheesy, creamy pasta and mushroom dish that warms the soul. It’s sure to be a hit with the whole family!

French Dip Casserole

French Dip Casserole

Print Recipe Pin Recipe
Course Main Course
Servings 8
Calories 500 kcal

Ingredients
  

  • 2 olive oil
  • ½ lb stew beef
  • 1 onion, thinly sliced
  • 5 oz mushrooms, sliced
  • 2 cloves garlic, minced (2 tsp)
  • 1 cup water
  • 1 tsp Worcestershire sauce
  • 1½ cups heavy cream, divided
  • 1 tsp black pepper
  • 2 tsp prepared horseradish
  • ½ ib angel hair pasta
  • 2 tbsp butter
  • 1 tbsp flour
  • ½ cup sharp cheddar cheese, shredded (2 oz)
  • ½ cup pepper jack cheese, shredded (2 oz)

Instructions
 

  • Heavy olive oil in a large heavy skillet or pan over medium-high heat.
  • Dry stew beef on paper towels and add to hot oil. Brown on all sides and remove from pan.
  • Add onion and mushroom to the pan.  Saute until softened, about 5 minutes.
  • Push ingredients to the sides of the pan to make a well in the center. Add garlic to well and saute until fragrant, about 1 minute.
  • Add beef back to the pan, as well as water and Worcestershire sauce. Bring to simmer, cover and turn heat to low. Simmer for 2½ hours.
  • Remove from heat and allow to cool slightly.
  • Stir in 1 cup cream, pepper, and horseradish.
  • Heat 4 quarts of water to boiling. Add angel hair and cook for 4 minutes or until “al dente”. Drain well but don’t rinse.
  • Toss pasta with beef mixture and pour into an 8-cup covered casserole dish.
  • Melt butter in a small saucepan. Stir in flour and bring to simmer, stirring constantly. Stir in the remaining cream and bring back to a simmer, stirring constantly. Remove from heat and add cheeses, stirring until they are melted.
  • Spread cheese sauce over the top of the beef and pasta mixture. Cover and bake in a preheated 350℉ oven for 20 minutes. Remove cover and bake for 10 minutes or until it reaches an internal temperature of 160℉.
  • Let the casserole rest for 10 minutes before serving.
  • Hack: One 4 oz can of mushrooms can replace the fresh mushrooms in this recipe.
  • Hack: Leftovers can be stored in the refrigerator for up to 5 days. Alternately, seal serving-sized portions in freezer-safe containers and store them in the freezer for up to 3 months.
Keyword angel hair, beef dish, casserole, dinner, French dip, horseradish, mushrooms, pasta, stew beef, supper

 

Did you know?  Beef has gotten a bad rap due to its high fat and cholesterol content but the health benefits make it a healthy addition to a balanced diet!

Suggestion:  Pair this dish with Italian herb focaccia bread!

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Easy Cheesy Buffalo Chicken Dip

This easy cheesy buffalo chicken dip is a good solution for leftover chicken! While it’s great with chips, try dipping french fries or making grilled cheese!

Easy Cheesy Buffalo Chicken Dip

Easy Cheesy Buffalo Chicken Dip

Print Recipe Pin Recipe
Course Appetizer, Snack
Servings 4
Calories 190 kcal

Ingredients
  

  • ½ cup cream cheese (2 oz)
  • ½ cup sour cream
  • 1 tsp sriracha or red pepper sauce (or to taste)
  • 1 cup cooked chicken, shredded

Instructions
 

  • Heat cream cheese and sour cream in a small saucepan over medium until smooth and bubbly. 
  • Stir in chicken and hot sauce.  Continue stirring until the dop is heated through.
  • Serve warm with chips or bread.
  • Hack: Store leftovers in the refrigerator for up to 5 days.
  • Hack: To reheat this dip, microwave in 30-second intervals, stirring at each one, until heated through. Alternately, cover and heat in a 350℉ oven until heat through (about 15 minutes).
Keyword buffalo, buffet, cheesy dip, creamy, creamy dip, easy, fast and easy, football snacks, hot dip, party food, quick and easy, spicy, sriracha, warm dip

It’s safe to say that most people have strong feelings about spicy food.  You either love ’em or you hate ’em.  But did you know that eating spicy foods can benefit your heart health as well as boost your metabolism and control your appetite?  Check it out here!

Suggestion: Serve this with warm naan flatbread or oven-roasted french fries!

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Homemade Cranberry Jalapeño Dip

What are you gonna do with that leftover whole berry cranberry sauce?  How about making this sweet-tart-but-with-a-kick cranberry jalapeño dip?

Cranberry Jalapeño Dip

Cranberry Jalapeño Dip

(Courtesy: Penny Jacques)
Print Recipe Pin Recipe
Course Appetizer, Snack
Servings 2 tbsp
Calories 71 kcal

Ingredients
  

Instructions
 

  • Put cranberry sauce in a colander and shake to remove as much jelly as possible, leaving just the sweetened cranberries.
  • Mix cranberries with cream cheese, sour cream and jalapeno pepper.  Refrigerate for several hours to allow flavors to blend.
  • Hack: Leftovers can be stored in the refrigerator for up to 5 days.
Keyword appetizer, buffet, cracker spread, Cranberry, cranberry sauce, cream cheese, dip, football snacks, jalapeno pepper, leftovers, party food, snack, sour cream

Did you know? People call cranberries a superfood for good reason: They have all kinds of health-boosting benefits.

Get the recipe for whole berry cranberry sauce here!

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Easy Classic Bread Pudding

Who doesn’t love freshly made easy classic bread pudding? It comes together quickly, can be assembled up to 12 hours in advance and is inexpensive to make.

Easy Classic Bread Pudding

Easy Classic Bread Pudding

Print Recipe Pin Recipe
Course Dessert
Servings 3
Calories 260 kcal

Ingredients
  

  • 2 cups loosely packed cups sturdy bread, cut into cubes (2-3 slices)
  • 2 tbsp raisins
  • 1 tbsp butter, melted
  • 1 egg, beaten
  • ½ cup milk
  • 3 tbsp sugar
  • ¼ tsp cinnamon
  • ¼ tsp vanilla

Instructions
 

  • Toss bread and raisins in an greased oven-safe 4 cup casserole.
  • In a small bowl, mix butter, egg, milk, sugar, cinnamon and vanilla. Pour over bread and toss to combine.
  • Bake at 350℉ for 20 minutes or until a knife inserted in the center comes out clean (with an internal temp of 160℉)
  • Serve warm or cold.
  • Hack: Any type of sturdy, plain bread can be used for bread pudding. Stale bread works as well but wait at least 30 minutes to bake so the liquid can soften the bread.
  • Hack: Assembled bread pudding can be stored, covered, in the refrigerator for up to 12 hours before baking.
  • Hack: Store leftovers in the refrigerator for up to 5 days or frozen for up to 3 months.
Keyword baked dessert, bread casserole, bread pudding, buffet, day-old bread, dessert, egg casserole, raisins, stale bread, vegetarian

Did you know?  Bread is one of the most widely consumed food in the world and bread pudding evolved as a way to use up the stale scraps.  Check out more fun facts here.

Suggestion:  Drizzle this delicious dessert with some homemade caramel or vanilla dessert sauce!

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Sour Cream Horseradish Mashed Potatoes

While these sour cream horseradish mashed potatoes would go well with anything, the zing of horseradish pairs especially well with beef!

Sour Cream Horseradish Mashed Potatoes

Sour Cream Horseradish Mashed Potatoes

Print Recipe Pin Recipe
Course Side Dish
Servings 1 175

Ingredients
  

  • 1 medium potato, peeled and cut into 1” squares
  • 1 tbsp butter
  • ⅛ tsp salt
  • ⅛ tsp black pepper
  • 1½ tbsp sour cream
  • 1 tsp prepared horseradish

Instructions
 

  • Place 2" of water in a saucepan and bring to a boil on the stove over high heat.
  • Carefully add potatoes and cook until tender, about 10 minutes. Drain and return to the pot.
  • Add butter, salt and pepper to the pan. Mash potatoes using a hand masher (or mixer if you prefer smoother mashed potatoes).
  • Stir in sour cream and horseradish, adding additional sour cream to obtain desired consistency.
  • Hack: Store leftovers in the refrigerator for up to 5 days.
Keyword buffet, holiday recipe, horseradish, mashed potatoes, side dish, sour cream, vegetarian

Although you probably think of Ireland (or Idaho) when you think of potatoes, it’s believed that the Incans first cultivated them in Peru as far back as 8,000 BC.  Check out a few more potato fun facts here!

Hack:  Use these potatoes in Loaded Shepherd’s Pie to give it an added zing!

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Low Carb Broccoli Cheese Fritters

These low-carb broccoli cheese fritters, made with eggs, Parmesan and garlic, make a great snack or side dish! Make a double batch and freeze some for later!

Broccoli Cheese Fritters

Broccoli Cheese Fritters

(Courtesy Amanda Buswell)
Print Recipe Pin Recipe
Course Snack
Servings 2
Calories 240 kcal

Ingredients
  

  • ½ ib broccoli florets
  • 1 ` egg
  • ¼ cup Parmesan cheese
  • 2 tbsp flour
  • ½ clove garlic, minced (½ tsp)
  • ⅛ tsp salt
  • ⅛ tsp black pepper
  • Vegetable oil for frying

Instructions
 

  • Bring a medium-sized pot of salted water to a boil. Add the broccoli florets and cook them just until they are fork-tender, about 5 minutes.
  • Drain the broccoli well, allow to cool and rice in a blender/food processor. Alternately, use a large, sharp knife and cutting board to cut them into very small pieces
  • In a medium-sized bowl, combine the riced/chopped broccoli, egg, Parmesan, flour, and garlic. Season with salt and pepper to taste. Stir until well combined.
  • Place a cast iron or non-stick pan over medium heat until hot. Add the oil and swirl to coat the pan (a non-stick pan needs less oil).
  • Scoop out 2- to 3-tablespoon mounds of the broccoli mixture into the pan, flattening the mounds slightly with a spatula and spacing them about one inch apart.
  • Cook the fritters for 2 to 3 minutes, flip and cook them for an additional 1 to 2 minutes until they’re golden brown and cooked through.
  • If you prefer, fritters can be baked at 425℉ for 10-12 minutes.
  • Hack: Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.
  • Hack: Riced broccoli can be found in the freezer section of your grocery store. Steam according to package instructions.
  • Broccoli Hack: Check the produce department of your local grocery store for pre-cut broccoli florets to avoid having to buy an entire head. If you don't see them, ask a clerk if they're available.
Keyword broccoli, fritter, homemade, low calorie, low carb, ranch salad dressing, snack

 

Did you know?  Broccoli is a nutritional powerhouse!  Check it out here!!

Suggestion: Serve these fritters warm with ranch dressing.

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Easy Guacamole Dip in Cucumber Boats

Easy guacamole dip in cucumber boats is a low-carb snack that’s rich in nutrition and healthy fats…oh, and it tastes great!

Easy Guacamole Dip in Cucumber Boats

Easy Guacamole Dip in Cucumber Boats

Print Recipe Pin Recipe
Course Snack
Servings 2
Calories 175 kcal

Ingredients
  

  • 1 ripe avocado, peeled, pitted and mashed
  • ¾ tsp lime juice
  • 1 tbsp minced onion
  • 1 tsp freshly chopped cilantro or ⅓ tsp dried cilantro
  • ½ tsp minced garlic
  • 1 cucumber, peeled, split lengthwise with seed removed
  • Salt and pepper to taste

Instructions
 

  • Mix avocado, lime juice, onion, cilantro and garlic in a small bowl and set aside.
  • Sprinkle salt and pepper on cucumber and fill “boat” with guacamole.
  • Serve immediately.
  • Hack: Place any leftover guacamole in a sealable bag. Roll to press out as much air as possible and seal tightly. Store in refrigerator for up to two days.
  • Hack: Fresh herbs can easily be frozen. Lay flat in a single layer and freeze. Transfer to a freezer-safe container and seal tightly. Store in the freezer for up to 12 months. Alternately, herbs can be chopped and placed in ice cubes trays. Cover in oil and freeze for future use.
Keyword appetizer, avocado, buffet food, cucumber, cucumber boats, dip, homemade quacamole, hors d'oeuvres, Mexican, picnic food, quacamole

Ever wonder how to tell if an avocado is ripe?  How long it will be good after you buy it?  Check out these tips to find out!

Suggestion: Serve this with or mix it with Simple Pico de Gallo (Easy Fresh Salsa) for an extra special treat!

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Maine Needhams (Maine Potato Candy)

Maine Needhams are a traditional candy made of coconut, powdered sugar and potato dipped in dark chocolate. They taste just like a Mounds Bar…I promise!

Maine Needhams (Maine Potato Candy)

Maine Needhams (Maine Potato Candy)

Print Recipe Pin Recipe
Course Snack
Servings 18
Calories 150 kcal

Ingredients
  

  • 2 cups confectioners' sugar
  • 2 cups sweetened shredded coconut
  • ⅓ cup cold mashed potatoes (without added milk and butter)
  • ¾ tsp vanilla extract
  • ¼ tsp salt
  • 8 oz dark chocolate candy coating (or candy melts), coarsely chopped

Instructions
 

  • Combine the sugar, shredded coconut, mashed potatoes, vanilla, and salt using a stand mixer or hand mixer.
  • Spray 18 ice cube trays** with cooking spray and divide the dough equally between them (about 1 ½ tbsp each). Place another ice cube tray on top of cups and press down firmly to pack dough down.
  • Place in the freezer for 2-3 hours or until solid. Remove candy pieces from trays.
  • Place chocolate coating in a dry, microwave-safe bowl. Microwave in 30-second blasts, stirring in between each blast, just until melted.
  • Use tongs to dip and coat candy pieces. Place pieces on parchment paper or rack, leaving enough space between them that they don’t touch. Allow chocolate coating to harden.
  • **I use “poppable” ice cube trays with silicone bottoms!
  • Hack: Store leftover candy in the refrigerator for up to a week or freeze for up to 3 months.
Keyword buffet, candy, chocolate, coconut, homemade candy, Maine Needhams, Maine potato candy, Mounds Bar copycat, Needhams, picnic food, Potato candy

 

Who would put potatoes in candy, anyway?  Click here for a history of this delicious confection!

Need a stand mixer to make these tasty treats?  Check out my review for the KitchenAid Artisan Series 5 Quart Tilt-Head Stand Mixer!

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Fast and Easy Classic No Bake Cookies

One pan, simple ingredients, no oven necessary. These classic no bake cookies are a fast and easy treat that’s on everyone’s favorites list!

Classic No Bake Cookies

Print Recipe
Course Dessert
Servings 48 cookies
Calories 90 kcal

Ingredients
  

  • 2 cups sugar
  • ½ cup milk
  • ½ cup butter (1 stick)
  • ¼ cup unsweetened cocoa powder
  • 3 cups old fashioned oats
  • 1 cup smooth peanut butter
  • 1 tsp vanilla extract
  • ½ tsp salt

Instructions
 

  • Line a baking sheet with parchment paper or waxed paper.
  • Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring constantly. Let boil for 1 minute.
  • Remove the pan from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
  • Drop heaping tablespoons of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes.
  • Hack: Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.
Keyword buffet, chocolate oatmeal, dessert, fast and easy, no bake cookies, one pan recipe, picnic food, quick and easy

Did you know?   Oats are a great addition to your day.  They’re packed with nutrition that combats heart disease and diabetes while helping control your weight and digestive health.  Check out the facts here!

How about an oatmeal raisin breakfast cookie?  Yup, you heard that right.  Breakfast cookie.

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